I invited my friend over for tea and wanted to serve a little something to go with the tea. I decided to try the recipe from the Disney Parks Blog for Madeleines from Chefs de France at Epcot. The Epcot Madeleines are light and fluffy with a not too sweet flavor. They have a hint of orange (I used tangerine) which is a nice touch. I did find a few challenges with the batter. It is quite thick so it doesn’t spread naturally in the pan wells when cooking. In addition, one tablespoon batter per well was just not enough. I almost doubled that and spread it around in the pan well to ensure it baked properly. The instructions state to butter and flour the pan wells, but the resulting cakes have an odd color as they are covered in the flour. I prefer just to spray the pan with oil or cooking spray for a cleaner Madeleine. The other downside is these are a little dry. My friend commented how wonderful they looked and how great the house smelled. Overall, a very tasty treat to serve with tea.
Epcot Madeleines Recipe
- 8 tbsp butter, melted
- 3 large eggs
- 3/4 cup sugar
- 1/4 cup whole milk
- 1 large orange, zested
- 1 pinch salt
- 1 2/3 cup all-purpose flour
- 1 1/2 tsp baking powder
- 1 tbsp confectioners sugar
- Spray the Madeleine pan with oil or cooking spray.
- Melt butter over low heat in a small saucepan. Set aside to cool.
- Beat eggs and sugar with an electric mixer in a large bowl just to blend. Beat in milk, vanilla, orange zest and salt.
- Add flour and baking powder until combined. Gradually add the cooled melted butter in a steady stream, beating just until blended.
- Refrigerate at least 2 hours (you can make the day before).
- When ready to serve, preheat oven to 475 degrees. Fill each indentation in pan with 1½ to 2 tablespoons of batter. Place in oven and reduce heat to 375 degrees. Bake 10 to 12 minutes, or until golden around the edges and puffed. Cool 5 minutes. Gently remove from pan. Repeat process.
- Sprinkle with confectioner's sugar and serve.
These are best served fresh out of the oven. This recipe is from the Disney Parks Blog from Chefs de France in Epcot. I modified some of the instructions based on my experience with the recipe.
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